Quick Thai Chicken Recipes

Steps:

• Cook chicken tenders in oven and cut into bite sized pieces.
• Steam broccoli and onions.
• Mix with chicken and cover with chili sauce.

Steps:

• Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
• Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
• Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
• Let it simmer for another 10 minutes.
• Serve immediately, with jasmine or brown rice.
• Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.

Steps:

• In a small bowl stir together coconut milk, peanut butter, ginger and pepper; set aside.
• In a large skillet cook chicken in hot oil over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning once halfway through cooking. Remove from skillet; keep warm.
• For sauce, add green onion to skillet. Cook and stir about 2 minutes or until tender. Stir in coconut milk mixture. Cook and stir until bubbly.
• To serve, spoon the sauce over chicken. Sprinkle with peanuts.

Steps:

• Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
• Pour in chicken broth and coconut milk and bring to a boil.
• Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.